Preparation

Divide cooked grains and lentils among 8 bowls, top with roasted vegetables and an egg, fried sage and parsley. Finish egg with a few drops of chili oil and then smoked salt and lemon zest all around. Makes 8 servings.

Note: Soak sorghum overnight and cook with 4 cups water or stock and 1 tablespoon salt. Cook lentils with 1¾ cups water or stock and 2 teaspoons salt.